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Salted Caramel Fudge

yield 24 pieces

3 c. sugar
1 c. heavy whipping cream
1/4 c. butter
2 Tbl. light corn syrup
1/2 tsp. coarse sea salt
sea salt for topping

1.) Line and 8 x 8 pan with parchment paper.

2.) In a medium saucepan, lightly brown 1 cup of sugar; do not melt and crystallize.

3.) Slowly add in heavy whipping cream and the remaining sugar; stir constantly.

4.) Add in the butter, corn syrup and salt; mix well.

5.) Continue to cook the mixture until your candy thermometer reaches 230 degrees.

6.) Remove the mixture from the heat and continue to beat until thick and it loses its gloss - approximately 15 minutes.

7. ) Pour into prepared pan and sprinkle with coarse sea salt, do sparingly or it will be too salty.

8.) Place in refrigerator to set-up; cut into bite size pieces.